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Secret Ingredient :: Cherry

July 29, 2010

I love the use of cherries in these dishes because they are a great compliment to summer.   This menu option is great for any summer event… from a grand wedding to a small family get together.   Bon appétit.  

Spinach Cherry Salad with Cherry Vinaigrette

:: Spinach Cherry Salad with Cherry Vinaigrette ::  

Ingredients:
For Roast Onion and Cherry Dressing:  

1 medium yellow onion (about 8 ounces)
¼ cup plus 1 teaspoon olive oil
¼ cup fresh lime juice
1 tablespoon Dijon mustard
3 tablespoons cherry juice concentrate
Salt and pepper to taste  

For Spinach and Cherry Salad:  

1 medium pear
1 teaspoon fresh lime juice
8 cups baby spinach leaves, washed and dried
1/2 cup chopped dried cherries
3 tablespoons toasted almond slivers
2 ounces medium-firm goat cheese  

Directions:
Prepare dressing: Preheat oven to 400 degrees Fahrenheit. Peel onion and cut into 8 wedges. Place onion, cut side down, on baking sheet. Drizzle with 1 teaspoon of the olive oil. Bake for 15 minutes. Turn onion over and bake until brown and caramelized, about 15 minutes longer. Set aside to cool.  

Place onion in bowl of a food processor; add lime juice, mustard, and cherry juice concentrate. Puree until smooth and thick. (Add 1 tablespoon of water if mixture is too thick to process). Add the remaining ¼ cup of olive oil in a thin stream. Season with salt and pepper. Set aside. There will be about 1 cup of dressing.  

Prepare salad: Cut pear in half vertically, and remove core. Cut halves crosswise into ¼-inch-thick slices. Stack the slices and cut crosswise into 1/8-inch-wide slices, forming thin matchsticks. Toss pear sticks in lime juice in a large mixing bowl. Set aside.  

Add spinach, cherries and almonds to the pear. Add just enough dressing to coat the spinach about ¼ cup; toss well. Divide salad evenly among 6 plates. Crumble the goat cheese and sprinkle over the salads. Serve immediately. Pass extra dressing separately.  

Makes 6 servings  

Nutrition Info:
Calories 167, Total Fat g 8, Sat Fat g 3, Chol mg 7, Sodium mg 235, Total Carb g 22, Fiber g 3, Sugars g 13, Protein g 4  

ChooseCherries via Cheryl Forberg.  

Grilled Chicken with Sweet Cherry Sauce

:: Grilled Chicken with Sweet Cherry Sauce :: 

Ingredients

2 cups pitted Staccato cherries, quartered
1 1/2 cups pitted Staccato cherries, pureed
1/2 cup Madeira wine or dry sherry
1 tbsp. honey
1 tsp. grated lemon zest
1/4 tsp. cinnamon
1/8 tsp. cloves
6 R Everyday Boneless, Skinless Chicken
Breasts
1 tsp. fresh thyme
Freshly ground sea salt and pepper to taste   

Directions

Prep time: 20 minutes
Cook time: 15 to 20 minutes  

Stir together cherries, cherry puree, Madeira,
honey, lemon zest, cinnamon and cloves in a
small saucepan and bring to a boil. Reduce heat
and simmer, uncovered, for 5 to 10 minutes; set
aside. Rinse chicken and pat dry. Season with
thyme, salt and pepper. Grill over medium heat
for about 5 minutes on each side or until cooked
through. Serve with warm cherry sauce.  

Makes 6 servings.   

Wine Suggestion:  Chalone Vineyard Pinot Noir 750 ml.
Nutritional Information:

Nutrition per serving: 200 calories, 27 g protein, 3 g total fat (1 g sat., 0 g trans), 11 g carbohydrate, 1 g fiber, 9 g sugar, 75 mg cholesterol, 115 mg sodium, 4 points  

Courtsey of Raleys  

Cherry and Chocolate Chip Shortbread

:: Cherry and Chocolate Chip Shortbread ::  

Ingredients:  

1 ¼ cup all-purpose flour, sifted  

2 tbsp. cornstarch  

¼ cup superfine sugar  

½ cup unsalted butter, diced  

½ cup semisweet chocolate chips  

Preheat the oven to 325 F (160 C). Line the base of an 8-in-square (20-cm.) pan with parchment paper. Sift the flour and cornstarch into a medium bowl, add the sugar, and stir to combine. Using your fingers, cut the butter into the mixture.  Add the chocolate chips with the candied cherries and knead well. Turn the shortbread dough into the prepared pan and pack it down with the back of a spoon.  Prick well with a fork and mark 8 wedges.  Bake for 35 to 40 minutes until pale golden. Remove from the oven and cool in the pan.  Sprinkle with superfine sugar and serve. Store in an airtight container for 4 to 5 days.  

500 Chocolate Delights by Lauren Floodgate

Merci :: Liz

One Comment leave one →
  1. P Fuentes permalink
    July 29, 2010 11:10 PM

    Can’t wait to try!

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